We´ve all had mashed potatoes before, but let me tell you, these CREAMY Mashed Sweet Potatoes are the next-level in goodness. They´re packed with sweet & savory flavors, super easy to make and all done in 30 minutes. Truly, the perfect side dish for the holidays or anytime of the year.
The secret to the creaminess of these mashed potatoes is using Greek yogurt. I used low-fat, but you can also use full fat, non fat or even plant based. Either way, make sure the yogurt is at room temperature, otherwise it will curdle.
To get the sweet potatoes to boil faster, make sure to cut them into smaller pieces. This way they cook much quicker, which was about 15 minutes in my case. I also like to mash the sweet potatoes in the same pan I boiled them in. This way the ingredients stay warm.
TIPS & TRICKS to Make this Recipe: You can make these mashed potatoes ahead of time. To re-heat them up, either add them to the microwave for 1 minute or on the stove top for a couple of minutes. Then mix in some Greek yogurt (at room temperature) to bring the creaminess back.
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Watch the Video Below on How to Make CREAMY Mashed Sweet Potatoes
CREAMY Mashed Sweet Potatoes
- 2 1/4 lbs sweet potatoes 1 kilogram
- 2 tbsp extra virgin olive oil 30 ml
- 6 cloves garlic
- 1/4 cup chopped fresh parsley 16 grams
- 1/2 cup Greek yogurt 125 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/2 tsp dried thyme .50 grams
- pinch sea salt
- dash black pepper
Peel the sweet potatoes, wash and pat dry, then cut into 1 inch (2.50 cm) thick pieces, add into a stock pot, fill with cold water, just enough to cover the sweet potatoes, season generously with sea salt and heat with a high heat
Meanwhile, heat a small fry pan with a medium heat and add in the olive oil, after 1 minute add in the cloves of garlic (peeled), mix with the olive oil, after 3 minutes and they´re lightly browned, remove from the heat and add them into a mortar, along with the parsley and a kiss of sea salt, using a pestle mash down until you form a paste
After 15 to 20 minutes and the sweet potatoes are cooked through (pierce one with a toothpick to ensure they are cooked through), drain into a colander and shake off any excess water
Add the drained sweet potatoes back into the stock pot (no heat), along with the garlic paste, using a potato masher mash down until you end up with a smooth texture
Then add in the Greek yogurt at room temperature, the paprika, thyme and season generously with sea salt and black pepper, mix together until you end up with a creamy texture
Transfer into a large serving dish and sprinkle with fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe (10% OFF your order with coupon code ONAFORK)
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